Food compound.



UNITED STATES PATENT OFFICE.

1 NESTOR LATIARD, on NEW YORK, N. Y.

' FOOD COMPOUND.

Specification of Letters Patent.

Patented July 17, 1906.

Application filed June 5.1903. Serial Nil- 160,180.

To all whom it may concern:

Be it known that I, NESTOR LATTARD,- 8, citizen of the United States, and a resident of the borough of Manhattan, in the 'city 'and State of New York, have invented a new and useful Food Compound, of which the following is a specification.

My invention relates to a food compound in the nature of a sauce or relish for use as an appetizer, the object being to provide a healthful and stable sauce agreeable to the taste.

With these ends in view my invention consists of a mixture of Worcestershire sauce, tarragon-vinegar, currant-jelly, chilli-sauce, and Harvey sauce.

The sauce is made in the following manner, the parts of each ingredient being by weight and the stated quantities of each ingredient being that referred, although it is to be understood t at reasonable variations in the relative quantities may be made without departing from the spirit and scope of my in-- vention: Mix at ordinary temperatures five (5) parts of Worcestershire sauce, three (3) parts of tarragon-vinegar, three (3) arts of currant-jelly, four (4) arts'of chil i-sauce, and one (1) part of arvey sauce. Stir themixture until the several ingredients have been thoroughly incorporated and distributed as far as possible homogeneousl throughout the mass, and then strain throug a fine-mesh metallic or cloth strainer and hottle or store in some suitable vessel, to be served cold with meats,fish, and game as ma be desired. 1

he product has been found .to be a ve healthful and appetizing sauce and is sufl i ciently liquid to be poured freely over the meat or other article of food with which it is used. The several sauces noted as Worcestershire, chilli, and Harve are sauces which are well known to the tra e by the names indicated, while tarragon-vinegar is a white wine vinegar with tarragon in it to. flavor it. Chemically considered, this sauce differs essentially from other ready-made sauces preparedifor the table, since it contains about ten or cent. of sugar and also fruit-acids; Asi' e from these substances it contains ex-' tracts of various condiments or natural spices in a weak or diluted vinegar.

.sauce are phenol-like su Sauces for the table should be so composed that they possess a considerable degree of stability. They should not suffer by exposure to the air and should be inert to infec tion by germs. While this has hitherto been commonly accomplished by the exclusion of such substances as sugar, which easily fer-- of'all of these preservative condiments or spices serves its purpose perfectly.

The aforesaid chemical analysis shows that the 'substances relied u on to preserve the listances, as eugenol as it is resent in cloves and pimentum, and

aldehy es 'as they occur in cinnamon-bark,

fructus amomi and cardamoms, and tannins as they occur in nuts and alls' ice. It also contains some horseradish an vinegar, the latter partly as condiment'and partl to render many of the active principles of t e spices more soluble, and hence more active. Peppers are also present. The sugar materially improves the taste of the sauce, and as it is prevented by the other ingredients from fermentation the sauce becomes not only pleasant and agreeable to the taste, but stable as Well.

What I claim is A food compound composed of Worcestershire sauce, tarragon-vinegar, currant-jelly, chilli-sauce and Harvey sauce, in the proportions substantiall as specified.

In testimon that l claim the foregoing as my invention have signed my name, in presence of two witnesses, this 4th day of June,

NESTOR LATTARD.

Witnesses FREDK. HAYNES, HENRY THIEME. 

